Potato Leek Soup
A classic vegetarian potato leek soup is the ultimate comfort food, offering a velvety texture and wholesome flavors. Perfect for chilly evenings, it’s satisfying, budget-friendly, and deliciously cozy.
This hearty soup combines creamy potatoes and sweet leeks into a smooth, flavorful base, enhanced by aromatic herbs. A timeless recipe that’s sure to please family and friends alike.
Star Ingredients for the Perfect Potato Leek Soup
- Yukon Gold potatoes – Known for their buttery texture, they create the soup’s velvety foundation.
- Leeks – Add a delicate sweetness, balancing the hearty potatoes beautifully.
- Garlic – Infuses depth and warmth to the flavor profile.
- Vegetable broth – Forms the savory base while keeping the dish vegetarian.
- Thyme sprigs – Impart a subtle, earthy aroma to elevate the soup.
- Bay leaf – Adds a mild complexity that rounds out the flavors.
How to Make This Classic Soup
- Prepare the leeks: Slice, rinse, and sauté them until tender and fragrant.
- Combine ingredients: Add potatoes, garlic, broth, and herbs, then simmer until the potatoes are perfectly soft.
- Blend to perfection: Use an immersion blender to create your ideal texture—smooth or slightly chunky.
- Garnish and serve: Sprinkle with fresh chives and black pepper for a beautiful, flavorful finish.
Tips for Soup Success
For the creamiest texture, opt for Yukon Gold potatoes and blend the soup thoroughly. Prefer a rustic feel? Blend partially, leaving chunks of potato for added texture. Adjust the broth to your desired consistency, especially if serving as a starter.
Storing and Reheating Your Potato Leek Soup
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over low heat, adding broth if it thickens. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight and warm gently before serving.
Enjoy this comforting potato leek soup as an easy weeknight meal or an elegant starter for a dinner party. Its rich flavors and versatility make it a dish to savor!
Potato Leek Soup Recipe
Ingredients
- 2 pounds Yukon Gold potatoes peeled and diced into ½-inch pieces
- 1 bay leaf
- 3 large leeks white and light green parts only, chopped
- 2 garlic cloves minced
- 2 tablespoons extra-virgin olive oil
- 4 cups vegetable broth add more for a thinner consistency
- 2 sprigs of fresh thyme
- 1 teaspoon kosher salt
- Freshly chopped chives and black pepper for garnish
Instructions
- Trim the leeks, removing the dark green leaves and stem, and slice the remaining white and light green portions in half lengthwise. Chop into smaller pieces and rinse thoroughly in a colander under cold water to remove dirt.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the prepared leeks and sauté for 8–10 minutes until softened but not browned. Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes, kosher salt, bay leaf, thyme sprigs, and vegetable broth. Bring the mixture to a boil over high heat, then lower to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Remove and discard the bay leaf and thyme sprigs. Using an immersion blender, purée the soup to your desired consistency. For chunkier soup, blend partially or in sections. For a smooth texture, blend completely. Alternatively, you can use a high-powered blender to purée the soup in batches.
- Ladle the soup into bowls and garnish with freshly chopped chives and ground black pepper before serving.
Notes
- Each serving equals approximately 1 ¼ cups.
- Adjust blending to achieve your preferred texture: fully smooth for creaminess or slightly chunky for added bite.
- For a thinner consistency, stir in an additional 1–2 cups of vegetable broth, especially when serving a larger group.